Creamy Mexican Corn On The Skillet Food

SKILLET MEXICAN STREET CORN RECIPE

Steps:

• Heat corn in microwave according to package instructions.
• Meanwhile, mix butter and mayonnaise until smooth.
• Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined.
• Place corn in a serving dish and drop spoonfuls of butter mixture on top of corn.
• Sprinkle cheese, cilantro, and green onions over butter.
• Serve hot.

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

CREAMY CHILI-LIME CORN

Steps:

• Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
• Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
• Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

JALAPENO POPPER MEXICAN STREET CORN

Steps:

• Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside., Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant., Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.

MEXICAN-STYLE CREAMED CORN

Steps:

• In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water.
• Cook about 5 minutes or until corn is tender. Drain.
• Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper.
• Heat through.

MEXICAN CORN

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

SKILLET ELOTE (MEXICAN STREET CORN)

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

MEXICAN CREAMED CORN

Steps:

• In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.
• Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.

CREAMY MEXICAN CORN ON THE SKILLET

Steps:

• Put all ingredients in a skillet with 1-2 T water. Stir until cream cheese is dispersed throughout and corn is hot.